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Pasteurization vs Sterilization Comparison
steritech.eu.com/en/les-differences-entre-pasteurisation-et-sterilisation/Yapay zekadan makale özeti
- History and Invention
- Pasteurization was invented by Louis Pasteur in 1865
- Sterilization was discovered by Nicolas Appert in late 17th century
- Temperature and Process
- Pasteurization uses temperatures below 100°C
- Sterilization reaches temperatures above 100°C
- Pasteurization destroys pathogenic bacteria but not spores
- Sterilization eliminates all microbes including spores
- Product Applications
- Pasteurization works for all food types including milk and juices
- Sterilization covers wider range of products including fruits and vegetables
- Products with pH below 4.5 can be stored at room temperature
- Products with pH above 4.5 must be stored in cool place
- Shelf Life and Storage
- Pasteurized products have longer shelf life than sterilized ones
- Pasteurized products must have "best before" label
- Sterilized products can be stored at room temperature
- Rapid cooling must follow pasteurization process
- Environmental Benefits
- Both processes require minimal energy consumption
- Steritech offers "2 in 1" solutions for cooking and preservation